화병의 재질과 절화보존제 처리가 장미의 절화수명 및 미생물 증식에 미치는 영향

Title
화병의 재질과 절화보존제 처리가 장미의 절화수명 및 미생물 증식에 미치는 영향
Other Titles
Effects of Vase Material and Floral Preservative on Longevity of Cut Rose Flowers and Microbial Proliferation in Holding Solution
Author(s)
오욱임영희
Keywords
Rosa hybrida; cut flower; onggi; vase life; water uptakewooko; Rosa hybrida; cut flower; onggi; vase life; water uptakewooko
Issue Date
201102
Publisher
한국인간식물환경학회
Citation
한국인간식물환경학회지, v.14, no.1, pp.25 - 30
Abstract
To examine the availability of onggi (earthenware) as a floral vase, we compared the vase life of cut roses (Rosa hybrida) with generally used vases made of glass and porcelain. After holding cut rose 'Aqua' and 'Covernet' in vases made of glass, porcelain, and onggi containing holding solution (tap water or floral preservative), longevity, fresh weight, and water uptake of cut flowers, and total number of microbes in holding solution were collected. In onggi vase, cut flower longevity of both cultivars was longer than the other vases and the floral preservative prolonged vase life compared with tap water. Cut rose flowers 'Aqua' and 'Covernet' applied with preservative in onggi vase maintained their ornamental value for 14.8 and 13.6 days, respectively. Cumulative water uptake by cut roses was greatest in onggi vase with floral preservative, where 'Aqua' and 'Covernet' absorbed water by 17.0 and 15.1 mL for 10 days, compared to cut flowers absorbing tap water of 13.6 and 13.8 mL in onggi vase, respectively. Fresh weight of cut rose 'Aqua' in onggi vase was greater than those of the others, and the floral preservative in both cultivars delayed the reduction of fresh weight compared with tap water. Especially, onggi vase with preservative maintained 88% of the initial fresh weight at the 8th day of the treatments due to smooth water uptake with comparison with 79% in porcelain vase with preservative and 72% in onggi vase with tap water in 'Aqua'. Although the number of bacteria in holding solution was smallest in onggi vase, there was not a significant variation among vase materials. However, there was lower proliferation of microbes in the water with floral preservative than in tap water. In onggi vase, the vase life of cut roses was prolonged by maintaining good water up take by cut flower, and delaying bending of flower stalks, and floral preservative inhibited microbial proliferation in holding solution. Therefore, onggi vase with numerous micropores is considered as an alternative to glass or porcelain vase to prolong the vase life of cut roses with preservative.
URI
http://hdl.handle.net/YU.REPOSITORY/25645
ISSN
1226-9778
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자연자원대학 > 원예생명과학과 > Articles
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